Cook ground beef in a skillet over medium-high heat until no longer pink; drain fat. While the ground beef is cooking, combine the rest of the ingredients in a large saucepan and place on burner on high. When it starts to boil, turn it down to medium-low. Add the hamburger as soon as it’s done cooking. The longer you simmer the sauce, the better it tastes – 20 to 30 minutes is good. If you’re in a hurry and can’t simmer it that long, increase the amount of garlic by a bit and it still tastes great. Serve over cooked spaghetti noodles – I use the thin spaghetti.

Preheat oven to 375 degrees Fahrenheit. In a large saucepan, cook the spaghetti noodles according to package directions until just done – you don’t want them mushy. While the noodles are cooking, cook the ground beef in a large skillet over medium-high heat. When almost all of the pink is gone, add the garlic and continue to cook until all of the meat is brown. Pour in the spaghetti sauce, mix thoroughly, and then turn on low. Combine the sour cream and cream cheese in medium sized mixing bowl; stir until smooth.

When noodles are done cooking, drain. Pour the noodles into 11×15 or two quart baking dish that has been misted or wiped down with olive or canola oil. Spoon about 1/2 of the spaghetti sauce/ground beef mixture over the noodles and mix until all the noodles are moistened with the sauce. Spoon the cream cheese/sour cream mixture over the noodles and spread evenly. Spread the remaining spaghetti sauce over the top, and then sprinkle with the parmesan cheese. Bake for 30 minutes. Let sit for 2 to 3 minutes before serving.

For this one, I use 1/3 less fat cream cheese and low fat sour cream, and you can’t tell the difference at all.

4 Comments

Fernando

Carrie thanks so much for putting up the recipes. Im especially looking forward to the spaghetti casserole. I’m gonna try it out as soon as possible